Hot summer days were made for sippin’ rosé poolside so why not upgrade your rosé to a cool(er) Lavender Frosé. Rosé is perfectly delicious and refreshing right out of the bottle, but it reaches new heights as frosé. For this recipe, we put a twist on the typical brut rosé with our homemade lavender simple syrup. When selecting your wine, choose a brut rosé that’s light in color—a lighter pink usually indicates a wine that is less sticky sweet—and, of course, a beautiful bottle is a must for summertime entertaining.
Lavender Frosé Recipe
- 1 bottle rosé, 750 mL (vegan, if that is your preference!)
- 1/2 cup sugar
- 6 stems lavender
- 2.5 small lemons, squeezed
- Pour rosé into ice cube trays and freeze for 8 hours or overnight. NOTE: This will not freeze solid.
- Combine sugar and 1/2 cup of water in a small pot and bring to a boil.
- Reduce sugar and water to a simmer and stir until the sugar has dissolved. Add lavender and remove from the heat.
- Transfer lavender simple syrup to a heat-proof bowl and bring to room temperature. Then place in the refrigerator and chill until cold. Remove and discard lavender. IMPORTANT: Syrup must be entirely cooled before adding to frozen rosé or it will melt!
- Add rosé cubes, lemon juice, two tablespoons of the simple syrup (you can save the rest for future cocktails or a berry salad), and 1 cup of ice to a food processor. Pulse until smooth. If you don’t have a food processor, try a high-powered blender instead.
- Transfer frosé to a pitcher and freeze up to 60 minutes, or until it has thickened.
- Return to food processor and pulse a few times to achieve a frosty consistency.
- Pour into individual glasses and garnish with slices of lemon and remaining lavender.
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